cassidain
Senior Insider
I've been cooking my way thru The City by the Bay's bellissimo A16 restaurant cookbook. Last night it was Carpaccio of baby Artichokes with lemon, olive oil, and shaved parmegiano, Crespelle stuffed with roasted Lamb shank and Ricotta, and Bitter Caramel Gelato with Croccante.
A white Patrimonio with the artichoke, a Chianti Classico (the red variety) with the crespelle, an eau de vie de cédrat later.
Magnifico !
A white Patrimonio with the artichoke, a Chianti Classico (the red variety) with the crespelle, an eau de vie de cédrat later.
Magnifico !